California raisin & rosemary grissini
Prep:
5 mins
Cook:
60 mins
Serves:
12
method:
1
Sift the flours and salt into a large bowl and make a well in the centre of the flour and sprinkle over the yeast. Pour in 1 tablespoon of the extra virgin olive oil and the water mix well to bring the dough together.
2
Tip the dough out onto a lightly floured surface and knead for 5 -7 minutes, until smooth and elastic. Return the dough to a lightly oiled bowl, cover with cling film and leave to rise for 45 minutes until doubled in size.
3
Tip the dough out onto a worksurface and knead in the Rosemary and raisins until all evenly incorporated.
4
Preheat the oven to 200C/gas mark 6/fan 180c and line a large baking sheet with baking parchment.
5
Divide the dough into twelve equal pieces. Taking one piece at a time, roll and stretch into 25cm long sticks. Make sure the raisins are nicely tucked into the dough to prevent them from burning. Place spaced well apart on the prepared baking sheet.
6
Using a pastry brush, brush each stick with the reserved extra virgin olive oil. Mix together the semolina and reserved chopped Rosemary, sprinkle evenly over the prepared grissini.
7
Spritz the sides of the oven with water to create steam and create a good crust. Bake for 15 to 20 minutes until golden and crisp.
8
Allow to cool on a wire rack.
Tip
These are ideal store cupboard treats as they keep for weeks in an airtight container.
ingredients:
- 110g strong white bread flour
- 110g wholemeal flour
- ½ tsp fine sea salt (optional)
- 4g of quick blend dried yeast
- 2 tbsp extra virgin olive oil
- 150ml lukewarm water
- 15g Rosemary, finely chopped
- 100g California raisins
- 40g coarse semolina
